solait cheese making

17
buttermilk to "start" cheese, but be cautious-. I he commercial dairy foods are pasteurized <K' (It - they will not "start" the , You can easily prepare a cheese " wit Kitchen Dairy. By simply heating and add' freeze-dried "starter", you can make fresh yogurt, at'eme -- a stamp "Easy self-addres tion es from " - -- Kitchen Cheesemakers is the first collection of Eur cheesemaking tools widely available in the United states. Crayon Yard has pioneered the produ9tion of durable, professional quality tool ,s for easily making gourmet quality dairy foods in the kitchen. We think you will be excited and pleased to learn the simple, traditional methods of European farm cheesemaking. You'll also be delighted to learn that you can make the best tasting cheeses for less than half of their commercial or imported cost. There are six easy cheese recipes included with your Kitchen Cheesemakers. Many more will be available soon. If you need a boost of cooking confidence to begin making cheese, prepare the cheeses in this easiest-first order: 1) Coulommiers; 2) Feta; 3) Camembert; 4)Popcorn; 5) Gouda; 6) Ricotta. The difference between each recipe in this sequence is one - sometimes two - additional preparation step. Following the sequence will also show you the simple differences for preparing different kinds of cheese. It is most important that you have freshly made creme fraiche, yogurt, or sweet buttermilk to "start" making the flavor in your cheese. "Starters" that are more than four days old will not be ' hardy enough to make all the flavor in your cheese. If you don't already have some freshly made creme fr:aiche or sweet bu ttermilk or some yogurt to use for a cheese "st' arte ", ou can use SOLAIT Starters for Crewe Fraiche or - Yogurt to make creme fraiche and sweet buttermilk ake yogurt. You can use some comme'rcial branas of sweet fraiche and sweet buttermilk in the Kitc Dairy , T Ki en , Dc;tiry also makes cottage sou '. \6 .- k1nds of cream cheese. If you 11k more 1nfor:f}at10n about the SOLAIT Kitchen Dairy please sen and self-addressed envelope. Our detailed booklet, "Easy Cht:MI§S Eur ,is currently being printed, and will be ready fo after 15 July, 1982. To receive a free copy of Europe", just send us -a stamped and We will forward a copy as soon as it is off th press. Enjoy your cheesemaking!

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Cheesemaking booklet for the Solait Cheesemaker. Recipes include Coulommiers, Feta, Camembert, Popcorn, Gouda, and Ricotta.

TRANSCRIPT

Page 1: Solait Cheese Making

buttermilk to "start" cheese, but be cautious­. I he commercial dairy foods are pasteurized <K' a~Q. (It -they will not "start" the cheese~ , You can easily prepare a cheese " tart~r" wit Kitchen Dairy. By simply heating and add' freeze-dried "starter", you can make fresh yogurt, at'eme

a stamp

"Easy self-addres

tion es from

erl~elope.

"- -­

Kitchen Cheesemakers is the first collection of Eur cheesemaking tools widely available in the United states. Crayon Yard has pioneered the produ9tion of durable, professional quality tool,s for easily making gourmet quality dairy foods in the kitchen. We think you will be excited and pleased to learn the simple, traditional methods of European farm cheesemaking. You'll also be delighted to learn that you can make the best tasting cheeses for less than half of their commercial or imported cost.

There are six easy cheese recipes included with your Kitchen Cheesemakers. Many more will be available soon. If you need a boost of cooking confidence to begin making cheese, prepare the cheeses in this easiest-first order: 1) Coulommiers; 2) Feta; 3) Camembert; 4)Popcorn; 5) Gouda; 6) Ricotta. The difference between each recipe in this sequence is one - sometimes two ­additional preparation step. Following the sequence will also show you the simple differences for preparing different kinds of cheese.

It is most important that you have freshly made creme fraiche, yogurt, or sweet buttermilk to "start" making the flavor in your cheese. "Starters" that are more than four days old will not be ' hardy enough to make all the flavor in your cheese. If you don't already have some freshly made creme fr:aiche or sweet bu ttermilk or some yogurt to use for a cheese "st'arte ", ou can use SOLAIT Starters for Crewe Fraiche or Start~s ­Yogurt to make creme fraiche and sweet buttermilk ~t ake yogurt. You can use some comme'rcial branas of yo~ r~nd sweet

fraiche and sweet buttermilk in the Kitc Dairy , T Ki en , Dc;tiry also makes cottage chees~, sou '. a~d \6 .- ~rent k1nds of cream cheese. If you ~uld 11k more 1nfor:f}at10n about the SOLAIT Kitchen Dairy please sen and self-addressed envelope.

Our detailed booklet, "Easy Cht:MI§S Eur ,is currently being printed, and will be ready fo after 15 July, 1982. To receive a free copy of Europe", just send us - a stamped and We will forward a copy as soon as it is off th press.

Enjoy your cheesemaking!

Page 2: Solait Cheese Making

RECIPES COULOMMIERS

This cheese is principally made in farm kitchens near Paris. Though related to Camembert, it has a tangier taste and is served much sooner after preparing it. Coulommiers' flavor grows more distinct with age and is fullest in 20 days. By making several wheels and aging each one slightly longer than the previous wheel you'll discover the flavor you like best.

You can complement the flavor of your Coulommiers by adding fresh herbs or dried spices to it.

1/2 teaspoon SOLAIT Cheese Rennet

6 tablespoons of cool, boiled water

2 quarts of whole or skim milk

6 tablespoons of fresh SOLAIT Creme Fraiche or Sweet Buttermilk

Chopped fr,esh pars ley, shallots, scallions, chives, minced garlic, cracked black peppercorns, carraway seeds, cumin seeds, or celery seeds (optional)

Kosher or coarse salt

Sprinkle the 1/2 teaspoon of SOLAIT Cheese Rennet over 6 tablespoons of cool, boiled water in a round-bottomed glass. Let it stand to dissolve.

with the SOLAIT Dairy Thermometer clipped to the side Or. a stainless steel, glass, unchipped enamel, or anodized al~minum pot, warm the milk over medium heat. Stir the milk occasionally to be sure that it warms evenly, and remove it from the heal when it reaches 38oC. (lOOoF.). (If the milk overheats, let it cool to 38oC. )

Put the 6 tablespoons of fresh SOLAIT Creme Fraiche or Sweet Buttermilk in a shallow bowl and stir in 6 tablespoons of the 38oC. milk until the mixture is smooth. Thoroughly stir this "starter" mixture into the remaining 38oC. milk, loosely cover the milk, and let it stand 45 minutes to start making flavor in the milk. Keep the thermometer clipped to the side of the pot.

Stir the dissolving rennet until the water in the glass is clear. Undissolved rennet will settle to the bottom center of the glass

Page 3: Solait Cheese Making

Coulommiers cont'd. page 2

where you can easily see and stir it again.

Begin stirring the "started" milk, and slowly pour the dissolved rennet into it. Stir the mixture for just 1 minute; then set it aside for 30 minutes to turn into a firm curd. (If the "started" milk cools below 330C. (900F.), warm it over low heat to 360C. (960F.) just before adding the dissolved rennet. Stir the "started" milk occasionally to be sure it heats evenly.)

Spread a Kitchen Cheesemakers Mat over the top of a 6 cup or larger bowl and put the assembled Cheesemakers Hoop on the mat with the perforated hoop at the top.

With a large stainless steel spoon, scoop 1/2 inch thick layers of curd from the pot and put them into the Cheesemakers Hoop on the mat. If you want to add the flavor of herbs or spices, sprinkle them between the layers of fresh curd that you spoon into the hoop. Spoon all the curd into the hoop and let the whey drain into the bowl.

After the curd has settled into the bottom hoop, remove the top hoop and set it aside for cleaning. Spread the second Cheesemakers Mat over the top of the cheese-filled hoop. Holding the cheese-filled hoop securely between the mats, turn it over and set the mats and cheese-filled hoop on top of the bowl of whey. Slowly peel the top mat away from the cheese. Wash the mat and let it air dry. You will need it again in 8 to 12 hours.

Let more whey drain from the cheese wheel until the cheese shrinks away from the side of the hoop, 8 to 24 hours. Save the whey in the bowl for soup stock or baking. It will keep 3 months in your freezer.

Lift the Kitchen Cheesemakers Hoop off the new cheese wheel. Spread the er clean, dry mat on top of the cheese wheel, and holding the cheese securely between the two mats, turn the cheese wheel. Slowly peel the top mat away from the cheese, clean the mat, and le£ it air dry.

Leave the cheese wheel on a mat to dry on your countertop. Put it where you will s~¢ it and remember to turn it at least once each day until while it dries. Turning keeps the cheese evenly moist inside and thoroughly melds all its flavors.

When the cheese is mois~ but not wet with whey, put it in a shallow pan or deep plate filled with coarse salt. Turn the wheel over so the top and bottom have salt sticking to the surface. Then roll the sides in the salt. Put the salted cheese back on the mat

Page 4: Solait Cheese Making

> &3®DCDDlS' REC IPE S

Coulommiers cont'd. page 3

to dry for one more day.

with the dry, salted cheese still on the mat, put it in a large, loose-fitting plastic bag, fill the bag with some air, and close the bag securely. Age the cheese on an upper shelf of your refrigerator, the warmest part, at least 2 days. Put the cheese at the front of the shelf; seeing it will remind you to turn it.

The longer you age your cheese, the more flavor it will develop.

If your Coulommiers develops a surface mold while it is aging, scrape the mold off with a clean, stainless steel knife. Then rub the cheese surfaces with salt. It's easiest to work with kosher salt. The salt will prevent new mold from growing.

Coulommiers is unripened Camembert. If it is made with Camembert mold, it should be eaten before the mold significantly changes the cheese flavor. The Camembert mold is used only to prevent other molds from ripening the cheese. Later, after you have made Camembert, you can make your Coulommiers with or without Camembert mold.

This recipe makes a 1 to 1 1/4 pound wheel. You can increase the ingredients in proportion and easily make more cheese.

Copyright 1982 by Crayon Yard Corporation

Page 5: Solait Cheese Making

RECIPES FETA

Feta is one of the easiest cheeses to prepare and age. It originated in the eastern Mediterranean and was first made with raw sheep's milk. Today it's made with all kinds of milk, each making Feta with a different texture and taste. You'll discover many variations.

Yogurt is the "starter" for Feta, giving it a full flavor with just a little aging. Feta also gets a lot of flavor from the method of aging it - submersed in salt water or packed in barrels of salt. Salting was one of earliest methods for preserving cheese in the warm Mediterranean climate. This recipe uses convenient salt water aging. Besides adding some saltiness, the salt water makes other flavors develop in the cheese.

1/4 teaspoon SOLAIT Cheese Rennet

6 tablespoons of cool, boiled water

2 quarts of fresh, whole or skim milk

6 tablespoons of fresh SOLAIT Yogurt

1 1/2 cups of Kosher salt OR

1 cup of crystal salt

8 cups water

Sprinkle the 1/4 teaspoon of SOLAIT Cheese Rennet over 6 tablespoons of cool, boiled water in a round-bottomed glass. Let it stand to dissolve while you prepare the milk.

with the SOLAIT Dairy Thermometer clipped to the side of a stainless steel, glass, unchipped enamel, or anodized aluminum pot, warm the milk over medium heat. Stir the milk occasionally to be sure that it warms evenly, and remove it from the heat when it reaches 46oC. (1150F.). (If the milk overheats, let it cool to 46oC. )

Put the 6 tablespoons of fresh SOLAIT Yogurt in a shallow bowl and stir in 6 tablespoons of the 46oC. milk until the mixture is smooth. Thoroughly stir this "starter" mixture into the remaining 46oC. milk, loosely cover the milk, and let it stand 45 minutes to start developing flavor in the milk. Keep the thermometer clipped to the side of the pot.

~Er"ygD sX~r!lN~~rpgpJ:!l1~9D,y

Page 6: Solait Cheese Making

Feta cont'd. page 2

stir the dissolving rennet until the water in the glass is clear. Undissolved rennet will settle to the round bottom of the glass where you can easily see it and stir it again.

Begin stirring the "started" milk, and slowly pour the dissolved . rennet into it. Stir for just 1 minute. Loosely cover the mixture and set it aside for 40 minutes to turn into a firm curd. (If the "started" milk cools below 330C. (900F.) warm it to 360C. (960F.) over low heat just before adding the dissolved rennet. Stir the "started" milk occasionally to be sure it heats evenly.)

Using a long stainless steel knife, cut the curd top to bottom into 1/4 inch thick vertical slices. The slices will be about as thick as commercially sliced bread. Then cut the curd top to bottom in slices that are perpendicular to the first set of slices. When you finish slicing there will be a pattern of 1/4 inch squares cut into the curd. Then cut diagonally into the curd along the lines of only the first set of slices so that the curd is cut into 1/4 inch cubes.

Let the curds stand for 15 minutes while the whey begins to seep into the cuts you have made.

Spread a Kitchen Cheesemakers Mat over the top of a 6 cup or larger bowl, and put the assembled Kitchen Cheesemakers Hoop on the mat with the perforated hoop on the bottom.

With a large stainless steel spoon, scoop the cut curds into the Kitchen Cheesemakers Hoop. Spoon all the curds into the hoop and let the whey drain into the bowl.

After the curds have settled into the perforated hoop, remove the top hoop and set it aside for cleaning. Spread the second Kitchen Cheesemakers Mat over the top of the cheese-filled hoop. Holding the cheese-filled hoop securely between the mats, turn it over and set the mats and cheese-filled hoop on top of the bowl of whey. Slowly peel the top mat away from the cheese. Wash the mat and let it air dry.

Let whey continue to drain from the cheese wheel until it shrinks away from the sides of the hoop, 8 to 24 hours. Save the whey in the bowl for soup, stock, or baking. It will keep 3 months in your freezer.

In an 8 cup or larger bowl, prepare a salt solution by disssolving the salt in 4 cups of tap water. Stir the solution until it is clear.

Lift the Kitchen Cheesemakers Hoop off the new cheese wheel. Pick

Page 7: Solait Cheese Making

Feta cont'd. page 3

up the Kitchen Cheesemakers Mat with the cheese on it and flip the cheese wheel onto your open hand. Slowly peel the mat away from the top of the cheese wheel in your hand and set the mat aside for cleaning. Put the cheese wheel into the salt water. When it floats, sprinkle salt on the top and let it stand at room temperature for 24 hours. It's beginning to age.

After 24 hours of aging, add 4 cups of fresh tap water to the salt water and stir it thoroughly to dilute the solution. You can discard some of the diluted salt water if it's too much to store. The cheese wheel will not float in the diluted solution. Cover the cheese and salt water and let it age on your countertop or in your refrigerator for 4 to 60 days. The longer it ages, the more flavor it develops.

Feta aged on the countertop develops flavor sooner and slightly differently from Feta aged in the refrigerator. Try both methods to discover both tastes.

The amount of cream in the milk you use for Feta changes the cheese flavor. Whole milk Feta is creamier and richer flavored than skim milk Feta.

Salt water prevents stray molds from growing on the outside of the submerged cheese. Although some mold may form on the surface of the salt water, it will not affect the cheese.

If you want to reduce the salt flavor of your Feta, soak it in fresh water or skim milk for several hours before serving it.

Whole milk Feta is creamier and richer flavored than skim milk Feta. Changing the amount of cream in the milk you use for cheese changes the cheese flavor.

This recipe makes a 1 to 1 1/4 pound wheel. You can increase the ingredients in proportion and easily make more cheese.

Copyright 1982 by Crayon Yard Corporation

Page 8: Solait Cheese Making

CAMEMBERT

This cheese has a velvety white rind and is cream colored and soft inside when fully aged, 30 to 45 days. It gets most of its flavor from the method of aging it. A special mold grows on the outside of the cheese to keep stray molds away, and to develop flavor on the inside of the cheese. The mold, penicillin camemberti, is named after this cheesemaking method which was developed in the Orne region of northern France. .

1/2 teaspoon SOLAIT Cheese Rennet

r 0 tablespoons cool, boiled water

2 quarts whole milk OR

7 1/4 cups skim milk mixed with 3/4 cup heavy cream

6 tablespoons fresh SOLAIT Creme Fraiche or Sweet Buttermilk

Coarse or Kosher salt

Rind from Camembert Cheese

Sprinkle the 1/2 teaspoon OE SOLAIT Cheese Rennet over the 6 tablespoons of cool, boiled water in a round-bottomed glass. Let it stand to dissolve.

With a dairy thermometer clipped to the side of a stainless steel, glass, unchipped enamel, or anodized aluminum pot, heat the 2 quarts of milk over medium heat. Stir the milk occasionally to be sure that it warms evenly, and remove it from the heat when it reaches 380C.(1000F.). If the milk overheats, let it cool to 380C. )

Put the 6 tablespoons of fresh SOLAIT Creme Fraiche or Sweet Buttermi~k into a shallow bowl and stir in 6 tablespoons of the 380C. milk until the mixture is smooth. Thoroughly stir this "starter" mixture into the remaining 380C. milk, loosely cover the milk and let lt stand 45 minutes to start making flavor in the milk. Keep the thermometer clipped to the side of the pot.

Stir the dissolving rennet until the water in the glass is clear. Undissolved rennet will settle to the bottom center of the glass where you can easily see it and stir again.

Page 9: Solait Cheese Making

CAMEMBERT cont'd. page 2

Begin stirring the "started" milk and slowly pour the dissolved rennet into it. stir the mixture for just 1 minute, and then set it aside for 40 minutes to turn into a firm curd. (If the "started" milk has cooled below 330C. (90oF.) warm it to 36oC.(96oF.) over low heat just before adding the dissolved rennet. Stir the "started" milk occasionally to be sure it heats evenly. )

Using a long stainless steel knife, cut the curd top to bottom into 1/4 inch thick vertical slices. Twist the pot of vertically sliced curd one quarter turn and cut the curd top to bottom into 1/4 inch thick vertical slices that are perpendicular to the first set of slices. When you finish slicing there should be a pattern of 1/4 inch squares cut into the top of the curd. Then cut diagonally through the curd, as deep as the knife will go, following the lines you made in the top of the curd with your first set of vertical slices. Later you'll see that all your slicing has cut the curd into 1/4 inch cubes

Let the cut curds stand for 15 minutes while the whey begins to seep into the cuts you have made.

Spread a Kitchen Cheesemakers Mat over the top of a 6 cup or larger bowl and put the assembled Kitchen Cheesemakers Hoop on the mat with the perforated hoop on the bottom. With a large stainless steel spoon, scoop the curds into the Cheesemakers Hoop. Spoon all the curds into the hoop and let the whey drain into the bowl.

After the curds have settled into the perforated hoop, remove the top hoop and set it aside for cleaning. Spread the second Kitchen Cheesemakers Mat over the top of the cheese-filled hoop. Holding the the cheese-filled hoop securely between the mats, turn it over and set the mats and cheese-filled hoop on top of the bowl of whey. Slowly peel the top mat away from the cheese. Wash the mat and let it air dry.

Let whey continue to drain from the cheese wheel until it shrinks away from the sides of the hoop, 8 to 24 hours. Save 5 tablespoons of the whey for preparing the Camembert mold and save the rest for soup, stock, or baking. It will keep 3 months in your freezer.

Lift the Cheesemakers Hoop off the new cheese wheel. Spread the other clean, dry mat on top of the cheese wheel. While holding the cheese securely between the two mats turn it over and set the cheese and mats on your counter. Gently peel the top mat away from the cheese, clean the mat, and let it air dry.

Leave the cheese wheel on the other mat to dry on your countertop. Put it where you will see it and remember to turn it at least once

Page 10: Solait Cheese Making

CAMEMBERT cont'd. page 3

each day. Turning the cheese wheel keeps the cheese evenly moist inside and thoroughly melds all its flavors.

When the top and bottom of the cheese are moist but not wet with whey, 2-3 days, put it in a shallow, flat-bottomed pan filled with coarse salt. Turn the cheese wheel over and set it in the salt again. Then pick up the wheel and roll its short sides in the salt. The coarse salt will stick to the cheese. Set the salted cheese wheel on a clean, dry Kitchen Cheesemakers mat and let it dry another day.

Boil 6 tablespoons of the cheese whey and let it cool to room temperature. While it is cooling, take a quarter section of the rind from the top of a wheel of Camembert Cheese and mince it. Stir the minced rind into 2 tablespoons of cool, boiled whey in a round bottomed glass. If you have a food processor or blender, use it to blend the rind and 4 tablespoons of cool, boiled whey. Pour the mixture into a round-bottomed glass. Cover the glass and let it stand on the counter top one day with your salted, drying cheese.

With a clean pastry brush, lightly moisten the top and sides of the salted cheese with the Camembert and whey solution. Let it dry, 10 to 30 minutes, turn it over, and lightly moisten the other side of the cheese. Use some of the Camembert and whey mixture to lightly moisten the inside surfaces of a large plastic bag that can be securely sealed. Then slide the cheese wheel on the Kitchen Cheesemakers Mat into the moistened bag. Seal the bag with lots of air inside it. The Camembert mold must have moist air around it to grow, so be sure the bag stays tightly sealed.

Put the cheese, mat, and bag in the warmest part of your refrigerator, usually the top shelf. Turn the cheese often so the mold can grow evenly around the cheese. If you keep the cheese close to the front of the shelf you will see it often and remember to turn it. Camembert mold should appear within 10 days of refrigerating the cheese. The cheese will begin to get soft and change shape slightly after 3 weeks. Just remember to turn it once each day.

You can eat Camembert Cheese any time after you have started aging it. It will have a slightly different taste each day that it gets older. The taste many people recognize is made in 30 to 45 days. Make several wheels, date them, and age each wheel differently. You'll discover how long it takes to make the taste you prefer.

This recipe makes a 12 to 14 ounce wheel.

Copyright 1982 by Crayon Yard Corporation

Page 11: Solait Cheese Making

POPCORN CHEESE (LARGE CURD COTTAGE)

The name of this cottage cheese refers to its large curds. Also known as "California Style Cottage Cheese", it can only be made with Cheese Rennet. This recipe gives you the two simple ways of developing flavor in cottage cheese. You'll discover that you can make a much fuller flavored cottage cheese than you've ever been able to buy. It's easy, and it's just one step short of making Gouda and Brick cheese.

1/4 teaspoon SOLAIT Cheese Rennet

6 tablespoons cool, boiled water

2 quarts milk, skim, whole or low-fat

1/4 cup powdered milk (optional)

7 tablepoons fresh SOLAIT Yogurt, Creme Fraiche or Sweet Buttermilk

1/2 teaspoon table salt

Measure the cool, boiled water into a round-bottomed glass, sprinkle the SOLAIT Cheese Rennet over it, and let it stand to dissolve.

with the SOLAIT Dairy Thermometer clipped to the side of a stainless steel, unchipped enamel, anodized aluminum, or glass pot, warm the milk over medium heat. If you want to increase the nutrition of your cottage cheese, stir in the powdered milk while the milk is warming, making sure that it dissolves completely. Remove the milk from the heat when it reaches 46oC.(l150F. )if you are using SOLAIT Yogurt, or 390C.(lOOoF.) if you are using SOLAIT Creme Fraiche or Sweet Buttermilk.

Measure the fresh SOLAIT Yogurt, Creme Fraiche, or Sweet Buttermilk into a small bowl, add 7 tablespoons of the 46oC. or 390C. milk, and stir the mixture until it's smooth. This mixture is a "starter·t that makes most of the flavor in your Popcorn Cheese. Add the "starter" to the warm milk in the pot and stir thoroughly to be sure the ingredients are evenly mixed.

Using fresh SOLAIT Yogurt as a "starter" will give your Popcorn Cheese a tangy flavor; using fresh SOLAIT Creme Fraiche or Sweet

Page 12: Solait Cheese Making

POPCORN CHEESE cont'd. page 2

Buttermilk will give it a mild, rich flavor.

Stir the dissolving rennet until the water is clear. Then, while stirring the "started" milk, slowly pour in the dissolved rennet. Continue to stir the milk and rennet for 1 minute only. Cover the milk and let it stand 1 hour to set into curd and to develop flavor.

Using a long stainless steel knife, cut the curd top to bottom into 1/2 inch thick vertical slices. Then cut the curd top to bottom into 1/2 inch thick vertical slices that are perpendicular to the first set of slices. When you finish slicing there should be a pattern of 1/2 inch squares cut into the top of the curd. Then cut diagonally through the curd, as deep as the knife will go, following the lines you made in the top of the curd with only your first set of slices. Later you'll see that all your slicing cut the curd into 1/2 inch cubes - about the size of popcorn.

Within 10 minutes you will see the small cut curds separating in the whey. Let the cut curds stand at least one hour. The longer you let the curds stand, the more flavor they will develop.

Warm the curds and whey over very low heat to 440C. (llloF.) The temperature of the curds should not rise more than SoC. every 30 minutes. Stir the curds often to be sure that they heat evenly. (The more curds and whey you have to heat, the easier it is to heat them slowly.) Let the curds sit in the 440C whey for 1 hour to become firm and to continue developing flavor.

Add 2 quarts of cold water to the firm curds and whey and gently stir the mixture. Let it stand for 10 minutes. After the curds have been heated, cold water also helps to make them firm. Drain the water and whey from the curds. Add another 4 quarts of cold water to the curds and let them stand 30 minutes. Then drain the curds thoroughly by pouring them into a colander or large bowl lined with damp CHEESEMAKERS cloth. Gather the four corners of the cloth together to form a bag and lift the curd-filled cloth from the bowl or colander. Let it hang to drain.

Put the curds in a very large mixing bowl and taste them. If you like, sprinkle them with salt and gently fold it into the curds.

If you like creamy style cottage cheese, fold 1/2 cup of half & half into the curds. For a creamy style with more distinct flavor, fold 1 cup of SOLAIT Yogurt into the curds.

Makes 1 pound of cheese. You can increase this recipe's proportions and easily make larger batches.

Copyright 1982 by Crayon Yard Corporation

Page 13: Solait Cheese Making

BABY GOUDA

Gouda is a Dutch cheese with a smooth texture and a mild but distinct taste. Baby Gouda is a smaller version of the same cheese, usually rolled into a wheel or small ball. It is cured in a wax coating, and gets all its flavor from the kind of milk and

nthe "starter that you use. If you've made Popcorn Cheese, Baby Gouda will be easy and even more exciting.

1/2 teaspoon SOLAIT Cheese Rennet

6 tablespoons cool, boiled water

4 quarts whole milk

6 tablespoons fresh SOLAIT Creme Fraiche or Sweet Buttermilk

1 tablespoon Kosher salt OR 2 teaspoons crystal salt

1 1/2 cups Kosher salt OR 1 cup crystal salt

4 quarts tap water

1 cup of parafin (2 slabs)

1/4 cup shortening

Sprinkle the 1/2 teaspoon of SOLAIT Cheese Rennet over the 6 tablespoons of cool, boiled water in a round-bottomed glass. Let it stand to dissolve.

with a dairy thermometer clipped to the side of a stainless steel, glass, unchipped enamel, or anodized aluminum pot, heat the 4 quarts of milk over medium heat. Stir the milk occasionally to be sure that it warms evenly, and remove it from the heat when it reaches 38oC.(lOOoF.). If the milk overheats, let it cool to 38oC. )

Put the 6 tablespoons of fresh SOLAIT Creme Fraiche or Sweet Buttermilk into a shallow bowl and stir in 6 tablespoons of the 38oC. milk until the mixture is smooth. Thoroughly stir this "starter" mixture into the remaining 38oC. milk, loosely cover the milk and let it stand 1 hour to start making flavor in the milk. Keep the thermometer clipped to the side of the pan.

Stir the dissolving rennet until the water in the glass is clear.

Page 14: Solait Cheese Making

BABY GOUDA cont'd. page 2

Undissolved rennet will settle to the bottom center of the glass where you can easily see it and stir again.

Begin stirring the "started" milk and slowly pour the dissolved rennet into it. Stir the mixture for just 1 minute, and then set it aside for 45 minutes to turn into a firm curd. (If the "started" milk has cooled below 330C. (900F.) warm it to 360C.(960F.) over low heat just before adding the dissolved rennet. Stir the "started" milk occasionally to be sure it heats evenly. )

Using a long stainless steel knife, cut the curd top to bottom into 1/4 inch wide vertical slices. Then twist the pot of sliced curd one quarter turn and cut the curd top to bottom into 1/4 inch wide vertical slices that are perpendicular to the first set of slices. When you finish slicing there should be a pattern of ljU inch squares cut into the top of the curd. Now cut diagonally through the curd, as deep as the knife will go, following the lines you made in the top of the curd with your first set of vertical slices. IJater you I 11 see that all your slicing has cut the curd into 1/4 inch cubes.

Set the cut curds aside for 15 minutes so that whey can seep into the slices you have made in the curd.

Over very low heat, warm the pot of cut curds to 4loC.(1060F.), stirring them occasionally to be sure that they heat evenly. Don't be in a hurry. The curds must heat slowly, about SoC. every 30 minutes, to be uniformly firm for the smooth texture characteristic of Gouda Cheese. Fast heating will make a coarse texture with a slightly different taste. Remove the pot of curds and let them stand 15 minutes.

Add 1 quart of 400C. tap water to the pot of curds, stir the mixture gently to be sure it's evenly mixed, and then remove 1 quart of the water and whey. Let the curds stand in the diluted whey for 10 minutes. Repeat the diluting steps at least once more. The more often you dilute the whey with water the smoother the aged cheese will be.

Drain the diluted whey from the curds until it just covers the curds in the bottom of the pot. Sprinkle the tablespoon of coarse salt over the curds and diluted whey and gently stir the mixture.

Line a stainless steel, glass, plastic, or unchipped enamel bowl with a single layer of damp Cheesemakers Cloth. Drape the edges of the cloth over the top of the bowl. Pour the curds and diluted whey into the bowl. Then gather the ends of the Cheesemakers Cloth together in one hand and slowly lift the cloth and curds out of

Page 15: Solait Cheese Making

BABY GOUDA cont'd. page 3

the bowl. Hang the bag over the bowl and let the curds drain and form a ball in the bag 15 to 30 minutes.

Open the cheese-filled bag and turn the ball over so its other side will also be shaped round by hanging in the bag. Then turn the ball at least once each day until the bag and the cheese are completely dry, about 3 days. Hang the baIlout where you will see it often and be reminded to turn it. Turning the cheese often keeps its flavor and moisture uniform.

In a stainless steel, glass, enamel, or plastic bowl dissolve the cup and a half of coarse salt in 2 quarts of tap water and stir the solution until the water is clear. Soak the ball of dry Gouda in the salt solution for at least three hours, but not more than six. The salt solution forms a protective rind on the cheese. Wipe the cheese dry and put it back in the cloth bag to air dry.

When the cheese is dry, melt the parafin over low heat in a small pan. When the parafin is melted add the shortening and a red or yellow crayon if you want the wax to be colored. When the shortening and crayon melt remove the mixture from the heat and stir it thoroughly. Let it cool to 460C.(1150F.). Dip the bottom half of the Gouda ball into the warm wax for just a moment. Let the wax harden. Turn the ball over and dip the other half of the ball in the wax. Continue waxing the cheese until it has a firm coating all around. The wax will keep the Gouda moist and protect it from stray bacteria while it is aging.

Age the waxed Gouda in the warmest part of your refrigerator, usually the top shelf, near the front of the shelf so that you will be reminded to turn it often.

You can eat your Baby Gouda any time after it has begun to age. Its flavor gets more distinct with age. It will have lots of flavor after 4 weeks of aging and it will have the characteristic Gouda taste after 12 weeks. Put a date label on the cheese with the date you began aging it. You're going to want to remember how long it takes to get the flavor you enjoy.

Don't hesitate to sneak a taste whenever you're curious. Just cut the waxed Gouda in half and cut a tasting wedge from one of the halves. If you want one or both of the halves to continue aging, wax the exposed surface and put it back in your refrigerator. Continue to turn it whenever you remember.

Makes a 1 pound ball. You can easily increase the proportions to make more cheese.

Copyright 1982 by Crayon Yard Corporation

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Page 16: Solait Cheese Making

RICOTTA

There is no substitute for the flavor of freshly-made Ricotta. It is easy to prepare, and can be made with almost any kind of milk. The kind of milk you use determines most of the Ricotta flavor. Whole milk Ricotta tastes richer than skim milk Ricotta because whole milk contains more cream. Try both kinds to discover which taste you prefer.

2 quarts of whole, skim, or low-fat milk

2 cups SOLAIT Sweet Buttermilk

1/2 teaspoon crystal salt (optional)

I 1/2 - 2 cups ice

With the SOLAIT Dairy Thermometer clipped to the side of a stainless steel, glass, unchipped enamel, or anodized aluminum pot, begin to heat 2 cups of the milk over medium heat. Add the SOLAIT Sweet Buttermilk and stir the mixture until it is smooth. Stir in the remaining milk, and heat the mixture to 82oC.(180oF.). Stir the mixture occasionally to be sure it heats evenly. Tiny white curds, like snowflakes, will appear at the surface of the milk as it nears 82oC.

Remove the milk from the heat and set it aside for 30 minutes while the curds continue to form at the surface and the bottom of the pot.

Spread a Kitchen Cheesemakers Mat over the top of a 2 quart of larger bowl. Put the assembled Kitchen Cheesemakers Hoop on the mat with the perforated section at the bottom. Line the assembled hoop with a single layer of damp Cheesemakers Cloth letting the edges of the cloth hang over the top of the hoop.

Pour all the curds and whey into the lined hoop. When the curd have settled into the perforated section of the hoop, remove the top of the hoop. Fold the Cheesemakers Cloth to cover the top of the cheese in the hoop. Cover the cheese and the cloth in the hoop with at least 1 1/2 cups of crushed ice" or 2 cups of cube ice. Let the cheese cool and drain at least 6 hours.

Lift the Kitchen Cheesemakers Hoop off the Ricotta Cheese. Put the cloth-filled cheese into a bowl or air-tight storage container and gently peel the cloth from the cheese. The cooler the cheese is,

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RICOTTA cont'd. page 2

the more easily the cloth will peel from the cheese.

You can salt the Ricotta if you like. Spread the small curds out in a large pan, sprinkle them with the salt, and then gently fold the salt into the curds.

You can blend milk, half & half, SOLAIT Yogurt, or SOLAIT Sweet Buttermilk into your fresh Ricotta to make it creamier. Each different ingredient will add a different taste to fresh Ricotta.

This recipe makes just over 1 pound of Ricotta. You can easily increase the ingredients in proportion to make more cheese.

Fresh Ricotta will keep for 7 days in your refrigerator • •

Copyright 1982 by Crayon Yard Corporation

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